½ tsp Italian seasoning (parsley, oregano, basil - whichever one you have on hand)
large pinch of red pepper
⅓ cup chicken broth
⅓ cup almond milk or coconut milk
Garnish: Fresh basil, chopped
How to Make:
Instructions
Preheat the oven to 400 F.
Heat a nonstick skillet/pan over medium heat. Once hot, add in the red onions. Allow the onions to caramelize and burn. Flip occasionally for about 2 minutes.
Add in the sundried tomatoes, seasoning, garlic, red pepper. Mix and cook for about 30 seconds.
Pour in the chicken broth and milk. Bring the mixture to boil.
Rub salt and pepper over the chicken and gently add the chicken to the pan.
Cover with a lid/aluminum foil and bake for 30-40 minutes until cooked through.
Garnish with fresh basil.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/01/11/clean-eating-dairy-free-creamy-sundried-tomato-poached-chicken/